Praline Filling for Hand-Dipped Bonbons

Name: Praline Filling for Hand-Dipped Bonbons
Ingredients: 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa; 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa; 7 oz. (200 g) homemade praline; Tempered chocolate

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This is a confectionery classic. The method we give you here will enable you to prepare a homemade praline base for bonbons to be coated in chocolate. Alternatively, you could use ready-made praline, which can be found in specialist stores.

Ingredients

3 ½ oz. (100 g) milk chocolate, 40 percent cocoa
7 oz. (

Sauce
Garnish
Confectionery
Vegetarian
Chocolate
Microwave
Gluten-free

Method

Line a baking sheet with a sheet of food-safe acetate. Place the confectionery frame on it. Prepare a cold-water bath.

Chop the chocolate and melt it slowly in a bain-marie, or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Incorporate the praline paste into the melted chocolate, making sure it is thorough